A big wine, for Riesling, with tons of flavor and luscious round mouth feel. One of the hits of the 2007 Alsace Varietals Festival in CA.

From the winery:

Amity Vineyards has been producing Dry Riesling since 1976. The problem in making a dry Riesling is balancing the acid in the wine. In cool climates like Oregon, Germany and Alsace, the natural acidity in Riesling is usually too high to make a dry wine naturally. So the acid must be balanced. There are three basic ways of doing this: 1) Reducing the acid (a method used in Oregon and Washington); 2) Using residual or added sugar (the method of choice in Germany); or 3) Increasing the alcohol (this is the method used in Alsace). At Amity Vineyards, we balance the acid by leaving a small amount of residual sugar in the wine, resulting in wonderful bouquets and balance, while finishing with a dry taste because of the natural high acid.

"If anyone in Oregon has a touch for Riesling, it is Myron Redford." - Harvey Steiman, San Francisco Chronicle